RECENTLY a mooncake class was conducted by Royal Brunei Catering's (RBC) Chef Wu Chee Kean, who also specialises in Cantonese Dimsum cuisine.
Chef Wu has served in many restaurants prior to joining RBC. Having worked his way up,from cutting vegetables and plucking feathers from a humble position as a kitchen helper some 20 years ago in his hometown of Kuala Lumpur, he worked hard and endured the rigours of life in the kitchen.
As the cliche goes, slowly but surely; he "stir fried, wrapped dimsum and steamed" his way up to the current position which he deservingly has earned. All the training he received has taught and inspired him to be creative and skilful with the Dimsum.
And now as the chef in charge of Dynasty Restaurant and Emperor's Court Dimsum, he takes pride in sharing two popular recipes, from the a la carte menu, the Crystal Mini Lotus Paste Mooncake and Baked Skin Lotus Paste with Yolk Mooncake.
Mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival. "Mooncakes are offered between friends or on family gatherings while celebrating the festival," said the chef.
Crystal Mini Lotus Paste Moon Cake
Goa Flour - 300gm
Icing Sugar - 300gm
Vegetable oil - 75gm (Shortening oil)
Cold Water - 230gm
Mix all ingredients into mixing bowl. Process till even and divide into equal portion.
Lotus Paste - 400gm
Divide paste into 20gm each. Roll lotus paste into ball shape.
Divide dough into 20gm each. Roll dough into flat sheet, wrap in filling. Seal edges and press into mould.
Knock it out, and later keep in refrigerator for 15minutes to set.
Baked Skin Lotus Paste with Yolk Moon Cake
Sugar Syrup Ingredients
Sugar - 500gm,
Water - 200g
Lime - 50gm
Boil water and put in sugar, slow down the fire and boil for about an hour until water becomes syrup.
Add in lime and boil another 15 minutes. Put a side, and use after it cools down.
Baked Skin Ingredients
Fairy Flour - 600gm
Sugar Syrup - 500gm
Oil - 200gm
Soda Powder - 4gm (Soda bicarbonate)
Alkaline Water -l0gm
Mix all ingredients until smooth and dough. Rest the dough for at least two hours.
Lotus Paste - 1500gm
Salted Egg Yolk - l0 nos
Divide paste into 150gm each, wrap egg yolk with lotus paste into ball shape.
Divide dough into 37gm each, wrap with a portion of filling, knead to ball shape.
Press into flour desired mould to form a moon cake shape. Place into baking tray and bake 180 degree centigrade for 15 minutes.
Remove from heat and brush with beaten egg and bake again for another 15 minutes until golden brown.Courtesy of RBC
Sunday, September 16, 2012
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